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Canoa Calzone

This 'open Calzone' is a surprising twist on the classic calzone!Crispy pizza dough filled with juicy pulled chicken, generously topped with creamy cheese sauce.

Ingredients

Semola
Pizza dough
Cheese sauce
Pulled chicken
Chives

Preparation

  1. Let the pizza dough thaw in a sealed container (preferably at least 2 days in the fridge before use).
  2. Cut the dough into four pieces.
  3. Roll the dough out oval in the semola (so it doesn't stick).
  4. Generously fill the dough sheet with the pulled chicken.
  5. Fold the dough closed, but leave the inside open.
  6. Pipe the cheese sauce on top.
  7. Bake the calzone in a (pizza) oven at 250°C.
  8. Garnish with fresh chive rings.